Description
These Spicy Pickled Carrots are a zesty and tangy snack or condiment that adds a kick to any dish. Easy to make and bursting with flavor, these refrigerator pickles are a must-try for pickle enthusiasts.
Ingredients
Scale
For the pickled carrots:
- 1 pound carrots, peeled and cut into sticks
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 4 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1–2 dried red chilies or 1 teaspoon red pepper flakes
- 1 bay leaf
Instructions
- Prepare the brine: In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer, stirring until sugar and salt dissolve.
- Assemble the pickles: Pack carrot sticks into a clean quart-size jar. Add garlic, peppercorns, mustard seeds, coriander seeds, chilies, and bay leaf.
- Add the brine: Pour the hot brine over the carrots, ensuring they are submerged. Cool, seal, and refrigerate.
- Let them pickle: Allow the carrots to pickle for at least 24 hours before serving.
Notes
- For extra heat, add more chilies or jalapeño.
- Pickled carrots last up to 3 weeks in the fridge.
- Perfect for snacking, tacos, or charcuterie boards.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: ½ cup
- Calories: 30
- Sugar: 3g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
